Eggnog French Toast is a delicious breakfast recipe to make for relatives during the holiday season!
It’s all about eggnog during the holidays (since that’s the only time you can get it!) I’ve already baked eggnog cookies and made eggnog fudge. Eggnog muffins are on the menu for Christmas week, and I almost always make eggnog french toast casserole too. But this Eggnog French Toast is so easy to whip up.
- syrup (for serving, as desired)
How to make Eggnog French Toast:
Full, printable instructions are included in the recipe at the end of this post.
In a low, wide bowl, combine eggnog, eggs, flavoring and spices. Dunk the bread in the eggnog mixture. Let it sit for a bit to really soak up the liquid.
Melt butter in a skillet and fry the French toast on each side until golden and slightly browned in spots.
Plate individual servings (2 pieces).
- Eggnog: Just use bottled eggnog or eggnog in the carton from the market. It doesn’t matter if you use full-fat or low fat.
- Flavoring: Adults might find it fun to use real spiced rum for the flavoring of this eggnog French toast! But you can also substitute eggnog extract or vanilla extract.
- Spice: The recipe calls for pumpkin pie spice. If you don’t have that on hand, use a mix of cinnamon and nutmeg instead.
- Bread: You can use any kind of bread for this French toast. I like to use either French bread or Challah bread.
Top with a dusting of powdered sugar, if you’d like. You can stop right there and dig in, or go all out and add the regular French toast adornment!
Add warm maple syrup too. Even better, make some homemade eggnog syrup and use that to top your eggnog French toast! Enjoy!
Eggnog French Toast
- 4 large eggs
- 1 cup store-bought eggnog
- 2 tablespoons spiced rum (or 1 tablespoon vanilla extract)
- ½ teaspoon pumpkin pie spice (or ¼ teaspoon cinnamon + ¼ teaspoon nutmeg)
- 12 slices bread (I like to use French bread or Challah bread)
- butter, for frying
- In a low, wide bowl, whisk together the eggnog, eggs, rum (or vanilla) and spices.
- Preheat the griddle. Dip the bread in the egg mixture, allowing it to soak in slightly. Butter the hot griddle and place the soaked bread on the griddle. Cook on each side until golden brown. Serve with butter and powdered sugar and/or syrup.
- *This recipe can be easily halved.
- *Also great served with Creamy Egg Nog Syrup from Dine and Dish blog.